I was given a packed of Ferrero Roche’s recently and decided I wanted to incorporate them into a cake. I figured if I made a recipe with these chocolates in them a cake that is baked would be a flop (as the Ferrero’s would just melt) so I needed to make a cake that didn’t require baking. I know this is not very imaginative but all I could think of was a cheesecake.

So now I knew what cake I would make and I knew one of the key ingredients but I still needed to come up with a flavour combo and structure of the cake.

So Ferrero Roche’s are the collaboration of chocolate and hazelnut flavours. To make this cake a little unusual I decided to take these flavours to the next level. How I was planning to do this?

An intense chocolate hazelnut biscuit base (Oreo happiness), Hazelnut liquor (hello Frangelico) spiking the cheesecake filling with textural oreo chunks and of course the whole Ferrero Roche’s scattered within the cake its self for a special surprise.

This resulted in a very amazing hazelnut, chocolate surprise cake that is super easy, no oven required and has a silky texture.

This is the perfect celebration cake for the choc hazelnut fan. A little goes a long way and is a guaranteed epic birthday cake.

Ingredients:

240g Oreo biscuits

30g hazelnuts

60g butter

340g cream cheese

40g sugar

80ml Frangelico

1 +1/2 tsn gelatin powder

140ml which chocolate

170ml thickened cream

10 Ferrero Roches

Method:

Line a 25cm spring form cake tin with baking paper.

Twist the Oreo biscuits and scrape off the cream in the center.

Place the biscuits in a food processor with the hazelnuts and blitz until the mix resembles fine breadcrumbs.

Set aside 70g of the Oreo mix for later.

Place room temperature butter into the blender with the oreo mix and blitz until combined with the Oreo mix.

Place the mix in the cake tin and using a cup press the mix into the sides and bottom of the tin. Place in the fridge to set.

Beat the cream cheese and sugar until well combine with electric beaters.

Place the Frangelico in a bowl and heat in the microwave until boiling.

Add the gelatin powder and whisk until the gelatin has dissolved.

Pour the cooled Frangelico mix into the cheese mix and beat until well combined.

Place the white chocolate in a bowl and in the microwave until melted. Beat into the cheese mix until well combined.

In a separate bowl with clean beaters use the electric beaters to whisk the cream until peaks form.

Add the cream to the cheese mix as well as the remaining 70g of processed Oreo biscuits and beat on low until just combine.

Pour half the mix into the cake tin and spread to flatten.

Add the Ferrero Roches into the cheese mix in a circular pattern and push lightly into the mix.

Add the remaining cheese mix over the top and flatten out.

Place the cake in the fridge to set for 3 hours+.

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